Pumpkin Spice Truffles with White Chocolate

Introduction

Pumpkin Spice Truffles with White Chocolate are bite-sized, decadent treats that combine the warm, comforting flavors of pumpkin and spices with a smooth, creamy white chocolate coating. They’re festive, elegant, and make a perfect no-bake dessert for fall gatherings, Thanksgiving, or holiday gift boxes. The inside is soft and luscious, while the outer layer provides a sweet snap from the white chocolate – making them as beautiful as they are delicious.

Why I Love This Recipe

I love this recipe because it transforms simple seasonal ingredients into something luxurious and special. The pumpkin purée keeps the filling moist and flavorful, while pumpkin spice warms each bite with notes of cinnamon, nutmeg, ginger, and cloves. The creamy white chocolate shell complements the spiced filling perfectly. These truffles not only taste divine but also look elegant when plated or gifted in boxes.

Why It’s a Must-Try Dish

This recipe is a must-try because it’s:

• Festive & seasonal – pumpkin spice is the essence of fall.
• No-bake & easy – simple ingredients, no oven required.
• Perfect for gifting – wrap them up as edible holiday presents.
• Elegant yet cozy – a balance of gourmet flavors with homestyle warmth.

Recipe Information

• Preparation Time: 25 minutes
• Chilling Time: 1 hour
• Total Time: ~1 hour 25 minutes
• Servings: About 20–24 truffles
• Calories per Truffle: ~120–150 kcal (varies depending on chocolate coating)
• Cuisine: American (seasonal/festive)
• Course: Dessert, Snack, Holiday Treat

Ingredients

For the Truffle Filling:

• 1 cup (100 g) graham cracker crumbs (or digestive biscuits, finely crushed)
• 1/2 cup (120 g) cream cheese, softened
• 1/3 cup (80 g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (60 g) powdered sugar
• 1 teaspoon pumpkin spice (or mix of cinnamon, nutmeg, ginger, cloves)
• 1/2 teaspoon pure vanilla extract
• Pinch of salt

For the Coating:

• 12 oz (340 g) white chocolate or white chocolate melts
• 1 tablespoon coconut oil or vegetable shortening (optional, for smoother melting)

For Garnish (optional):

• Extra pumpkin spice or cinnamon (light sprinkle)
• Crushed graham crackers
• White chocolate drizzle

Simple Cooking Directions

1. Make pumpkin cream cheese filling.
2. Roll into balls and chill.
3. Melt white chocolate until smooth.
4. Dip chilled balls into melted chocolate.
5. Garnish and let set until firm.

Step-by-Step Preparation Method

1. Make the Filling

• In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, pumpkin spice, vanilla, and a pinch of salt.
• Mix until smooth and creamy.
• Add graham cracker crumbs and stir until mixture holds together like a soft dough.

2. Shape the Truffles

1. Scoop out small portions (about 1 tablespoon each).
2. Roll into balls with your hands and place on a parchment-lined baking sheet.
3. Refrigerate for at least 1 hour (or freeze for 20–30 minutes) until firm.

3. Melt the White Chocolate

• In a microwave-safe bowl, melt white chocolate in 20-second intervals, stirring between each, until smooth.
• (Alternatively, use a double boiler over simmering water.)
• Stir in coconut oil if you want a thinner coating.

4. Dip the Truffles

• Using a fork or dipping tool, dip each chilled ball into melted white chocolate, letting excess drip off.
• Place coated truffles back onto parchment paper.

5. Garnish & Set

• Before chocolate hardens, sprinkle with crushed graham crackers, cinnamon, or extra pumpkin spice.
• Let sit at room temperature or refrigerate until fully set.

How to Serve

• Serve chilled or at room temperature for best flavor and texture.
• Arrange on a dessert platter for parties, or package in decorative boxes/tins for gifts.
• Perfect alongside coffee, tea, or mulled cider.

Additional Recipe Tips

• Make sure truffle filling is well chilled before dipping, or they may fall apart.
• If white chocolate is too thick, thin with a little coconut oil.
• Work in small batches when dipping to keep truffles cold.
• Store on parchment so they don’t stick together.

Variations

• Dark Chocolate Coating – Swap white chocolate for dark or semi-sweet chocolate for a richer flavor.
• Nutty Pumpkin Truffles – Add finely chopped pecans or walnuts to the filling.
• Spiked Version – Add 1 tablespoon of bourbon, spiced rum, or Bailey’s pumpkin spice liqueur.
• Gingerbread Twist – Replace graham crackers with crushed ginger snaps.
• Coconut Pumpkin Truffles – Roll in shredded coconut after coating.

Freezing and Storage

• Storage: Keep truffles in an airtight container in the refrigerator for up to 1 week.
• Freezing: Freeze in a single layer, then transfer to a freezer bag or container. Store up to 2 months. Thaw overnight in the fridge before serving.

Special Equipment Needed

• Mixing bowls
• Hand mixer (for smooth filling, optional but helpful)
• Parchment paper
• Baking sheet
• Fork or dipping tool for coating

Conclusion

Pumpkin Spice Truffles with White Chocolate are the perfect seasonal treat – indulgent, festive, and easy to make. With their creamy spiced centers, smooth chocolate coating, and elegant garnishes, they’re as beautiful as they are delicious. Whether you’re preparing them for a holiday party, gifting them to loved ones, or simply treating yourself, these truffles capture the cozy flavors of fall in every bite. Once you make them, they’ll become a yearly tradition.

Print Recipe

Pumpkin Spice Truffles with White Chocolate

Author: Emily Clark Cuisine: American Courses: Deserts

Difficulty: Beginner Prep Time 25 mins Cook Time 60 mins Total Time 1 hr 25 mins

Servings: 20 Calories: 150 kcal

Description

Pumpkin Spice Truffles with White Chocolate are bite-sized, decadent treats that combine the warm, comforting flavors of pumpkin and spices with a smooth, creamy white chocolate coating.

Ingredients

Scale

1/2x 1x 2x 3x

For the Truffle Filling:

• 1 cup (100 g)
• ¹⁄₂ cup (120 g)
• ¹⁄₃ cup (80 g)
• ¹⁄₂ cup (60 g)
• 1 teaspoon pumpkin spice (or mix of cinnamon, nutmeg, ginger, cloves)
• ¹⁄₂ teaspoon pure vanilla extract
• Pinch of salt

For the Coating:

• 12 oz (340 g)
• 1 tablespoon coconut oil or vegetable shortening (optional, for smoother melting)

For Garnish (optional):

• Extra pumpkin spice or cinnamon (light sprinkle)
• Crushed graham crackers
• White chocolate drizzle

Instructions

1. Make the Filling : In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, pumpkin spice, vanilla, and a pinch of salt. Mix until smooth and creamy. Add graham cracker crumbs and stir until mixture holds together like a soft dough.
2. 2. Shape the Truffles : Scoop out small portions (about 1 tablespoon each). Roll into balls with your hands and place on a parchment-lined baking sheet. Refrigerate for at least 1 hour (or freeze for 20–30 minutes) until firm.
3. 3. Melt the White Chocolate : In a microwave-safe bowl, melt white chocolate in 20-second intervals, stirring between each, until smooth. (Alternatively, use a double boiler over simmering water.) Stir in coconut oil if you want a thinner coating.
4. 4. Dip the Truffles : Using a fork or dipping tool, dip each chilled ball into melted white chocolate, letting excess drip off. Place coated truffles back onto parchment paper.
5. 5. Garnish & Set : Before chocolate hardens, sprinkle with crushed graham crackers, cinnamon, or extra pumpkin spice. Let sit at room temperature or refrigerate until fully set.

Keywords: Pumpkin Spice Truffles with White Chocolate